My Own Rotisserie Chicken Salad

I am finally feeling like my old self again.  I have just arrived at 15 weeks and am amazed at the abundance of energy that has suddenly returned.  I have not taken a lunch-break nap in over a week!  The nausea occasionally creeps in at night but it's only when I stuff my face at supper.  I am enjoying eating everything so unfortunately over-consumption is a nightly occurance.  I really need to exercise some self-control...

During the first trimester, Mama had to take over the blog as cooking and reading recipes literally made me gag.  At one point, I felt guilty that we were eating out every night and decided I would try to prepare an Asian dish.  My throat is tightening as I type.  I cannot speak any more of it but will admit that I am not sure I'll be able to eat Chinese or anything Asian for that matter for a very long time!  And it was weeks of take-out until I was able to move past it.

This week I had my first craving for chicken salad and weirdly enough, I wanted my own chicken salad.  I thought that was too strange how I was craving one of the few recipes I actually "created" on my own.  Nothing would do on Tuesday evening except go to Publix and buy groceries for "Marie's Rotisserie Chicken Salad."  I stayed up late making it and enjoyed the best late-night snack I've had in a while.  I hope you enjoy it as much as I do.

Marie's Rotisserie Chicken Salad

• 2 lb Rotisserie chicken, original or savory flavor
• 1 cup red grapes, chopped
• 1/4 cup celery, finely chopped
• 1/4 cup sweet onion, finely chopped
• 1/3 cup sweet pickle relish
• 1/2 cup + 1-2 heaping Tbsp mayonnaise*

Remove skin from chicken and pull all meat from bone (I use both white and dark meat.).  Use food processor to chop chicken to a fine consistency.  Transfer to a large bowl.  Add remaining ingredients and combine.  (Add more mayonnaise if you prefer a moister salad.)  Serve on sweet Hawaiian rolls or use Wheat Thins for dipping.  Serves approx 8.
*I often use reduced-fat mayonnaise to make the salad a little lighter.  Also, if you're from the South, you know Duke's mayo is the best :)

Enjoy!
     
      Marie

Miracle Baby and Anything Tomatoes

Jasper says, "Yay, I'm going to be a big brother! But enough with the shirt, Mom."

If you don't know by now, B and I are expecting a baby in mid-September.  He/She is our miracle baby and certainly a blessing from above.  I won't get into all of the details from the past year when we first decided we were ready to take on the journey of parenthood but I will sum it up by saying that things have not been normal with this ole (young) gal since that time.  We were basically told that our chances of becoming pregnant on our own were slim to none.  I will conclude by telling you that things still weren't normal when our baby was conceived but our loving and gracious God intervened without us having to resort to medications or infertility treatments.  My prayer since February of last year was that God would allow me to one day become a mother and if it wasn't going to happen on my timeline, I asked that he would grant me an understanding and peace.  And most of all I prayed that I would stand strong in my faith, trusting in him always (that's tough sometimes, you know?).  A year later, God graciously fulfilled my desire; however, my prayer has not changed.  I realize now more than ever that all I can do is rely on my faith in our God who is all-powerful, all-knowing, and loves me more than anyone. 

And speaking of timing, Baby Berryhill is due two weeks before B and I were to leave for the Cinque Terre, one of Italy's finest treasures.  This twelve-day trip was being planned as B and I decided that if a baby was not in our future then an extravagant trip should be and we had big plans to see the world.  Wow!  We look back and laugh, realizing that traveling would have been fantastic but how much more rewarding the journey of parenthood will be (and saved me from splurging on a Louis Vuitton backpack:) ). 

So what do tomatoes have to do with all of this?  Everything!  They've been the most pronounced craving thus far and I can't seem to eat enough.  I remember a distinct hormonal moment early on--I cried when I finished my Subway sandwich because the tomatoes were gone and I knew I couldn't get another one until the next day.  Pitiful.  I have already consumed enough salsa to fill a gallon jug.  When the tortilla chips are gone, I have been caught eating the remaining salsa by spoonfuls straight from the container.  Any salsa will do but Publix brand is by far the best.

Last night we had our dear friends, the Hayes', over for dinner.  They are expecting their second baby any day now and we really enjoyed a relaxing evening together, sharing a meal and catching up before life gets hectic again.  I prepared a chicken and grits dish, which included tomatoes, of course, and it seemed to be a big hit.  I made it several times last year but remembered how delicious it was as I stumbled upon it this week in my recipe binder.  It's so simple, all ingredients go into a slow-cooker and all you need to add is a green side dish and bread and you have a meal.  The recipe calls for boneless-skinless chicken thighs and although that's all I've ever used, I feel certain that breast meat will work just as well.  For our readers in Jefferson County, watch for sales at Ingles and IGA as they often have boneless/skinless thighs on sale.  They are usually more expensive than breasts if you pay full price.

Southern Slow Cooker Chicken and Grits
Adapted from Weight Watchers

1 3/4 cup chicken broth
6 Tbsp uncooked corn grits
1 Tbsp olive oil
1 small onion, diced
1/2 tsp jarred minced garlic
1 cup sliced mushrooms
1 Tbsp jalapeno peppers, canned (can use less or more depending on desired heat)
1 medium sweet red pepper or yellow pepper, chopped
1 - 14.5 oz can diced, fire-roasted tomatoes
1/4 tsp ground cumin seed
1/2 tsp salt
1/4 tsp black pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

Place broth in a 3- to 5-quart slow cooker.  Slowly add grits, stirring constantly, to avoid lumps; set slow cooker aside.

Heat oil in a large skillet over medium-high heat.  Add onion, garlic, mushrooms, jalapeno and red/yellow pepper; saute, stirring frequently, about 5 minutes.  Add vegetables to slow cooker. Place tomatoes, cumin, salt and black pepper in slow cooker; stir to mix.  Add chicken thighs; cover and cook at medium setting for 5 to 6 hours. Yields approx. 4 servings.

Enjoy,

Marie

Chicken Burgers: A Healthy Alternative

I love a good hamburger.  I also love grilled chicken.  Combine the two and you have "Chicken Burgers".  This recipe's original name is Blue Cheese Chicken Burgers (from Weight Watchers) but rarely do I add the blue cheese.  My philosophy is why waste the calories when the burger is just as good without it.  Brandon usually ends up adding his preferable slice of cheese so what the heck, just add what you like.  Be warned, though, don't expect to bite into this burger and taste beefy goodness. No, it is made with ground chicken, which is a much different.  However, I think you'll find that after a few bites you'll be satisfied with the "burger taste" and turn into a more delightful person knowing that you've eaten way less calories.  This recipe is perfect to share for the new year when weight-loss resolutions are at a peak.

Chicken Burgers
Adapted from Weight Watchers
Serves:  4

Cooking spray
1/4 cup favorite BBQ sauce
1 1/2 tsp hot pepper sauce, or to taste
1 pound uncooked extra lean ground chicken breast
1/2 cup scallions, sliced
1/4 cup celery, chopped
1/4 cup bread crumbs, plain-variety
2 tsp minced garlic
1/2 tsp table salt
4 mixed-grain hamburger rolls
lettuce, tomatoes, cheese of choice

Off heat, coat grill or grill pan with cooking spray; preheat to medium-high.

In a small bowl, combine BBQ sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of BBQ mixture, scallion, celery, bread crumbs, garlic, and salt. Using wet hands to prevent mix from sticking, form chicken mixture into four 1/2-thick patties; brush top of burgers with some remaining BBQ sauce mixture.

Place burgers on grill, sauce side down. Brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.



Enjoy,

Marie

Creamy Chicken Noodle Soup

Sorry to all of you who read our blog more for the stories. I am pretty much storyless tonight. It just dawned on me that I told Mama I would post a recipe today and as I was winding down, getting ready for bed, I all of sudden remembered my promise.

Well, I suppose I can give a brief story about this recipe...

This soup was first made by my mother-in-law shortly after Brandon and I got married. We went to Thomaston to visit one cold, rainy, and, if my memory serves me correctly, snowy/icy weekend. My sister-in-law was sick as a dog and no one wanted to get out of the house, which made for a very lazy weekend. I can remember my MIL saying that she was going to make chicken noodle soup since Hallie was ill and the weather was cold and dreary. Admittedly, my first thought was "Chicken noodle soup--can you really beat Campbells'?!" Although I would never have said that out loud I now can admit that that's the opinion I formed before I even tried it.

After the soup was cooked and it came time to eat, I looked into the pot and had a second, very different thought. "Hmm, this doesn't look much like the canned chicken noodle soup I'm used to eating." Well, folks, my MIL proved wrong! In fact, it wasn't anything like Campbell's chicken noodle soup. It was ten times heartier and richer and mmm, mmm good!

Last night, another cold December night, I made and served this same soup to our Bible study group. It was just as delicious as the first time I ate it. Please try this recipe and I promise you won't be disappointed. And don't omit the lemon zest because you think it's weird...it adds a wonderful flavor and compliments the chicken and vegetables very nicely.

Creamy Chicken Noodle Soup
Kathy Berryhill

1 Tbsp butter or margarine
1 large onion
3 cups chopped cooked chicken (~3 large boneless, skinless chicken breasts)
3 (14 1/2 oz) cans chicken broth
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 (8 oz) pkg spaghetti, broken into 2-inch pieces (I used Garden Delight fettuccine as that's what I had on hand)
7 celery ribs, diced
6 medium carrots, diced
1 tsp poultry seasoning
1 tsp pepper
1 tsp grated lemon rind
2 cups milk
2 cups (8 oz) shredded sharp cheddar cheese

Melt butter in a Dutch oven over medium heat (I used a large pot.); add onion, and saute` until tender. Stir in chicken and next 9 ingredients; bring to a boil. Reduce heat, and simmer 45 minutes. Stir in milk; return to simmer. Remove from heat; let stand 10 minutes. Sprinkle each serving with cheese.
Yield:  12 cups

Enjoy!

Marie

Two Grown ChildMen and Slow Cooker Italian Chicken

I have no picture of this dish, which kind of makes me sad but pretty much sums up my weekend. It was a busy one. B and I had company--my brother and uncle. They live with my parents full-time and are unable to drive and prepare meals for themselves; they need reminders of what to wear and to change into clean clothes. My uncle talks too much and follows B around the house, even to the bathroom. My brother barely speaks but makes up for the lack of verbal communication by "sniffing" his nose a thousand times a day. As my uncle commented on Saturday, after I suppose he had heard enough of the sniffing himself, "J, you're gonna blow your brains out!" It was funny; we all laughed. They are sweet men, though, and I wouldn't trade them for anyone or anything. They are a blessing in many ways and we love them. But the extra attention they require can be a little exhausting. So, being the sweet child and child-in-law that we are, B and I agreed to "look after" them this weekend so my parents could catch a break and escape to North GA for the weekend. Now that my brother and uncle have gone back home, all I can say is "bless my parents' hearts." I now know (to an extent) what they deal with Sunday through Saturday, 24 hours a day, 365 days a year. God has a special place for them in heaven; I am certain he does.

Back to the recipe...again, there's not a picture and I apologize. But you have to try this. It's super easy and was just what I needed on Friday--a few ingredients that were thrown into the crock pot and cooked all day without my attention. All I added were the sides. I am not sure where the recipe came from. I want to think that my Aunt "Skeeter" gave it to mom and I several years ago. I think you'll find that this will be one of those "go-to" recipes when you're either in a hurry or having company. Enjoy!

Slow Cooker Italian Chicken
Serves 6-8
1/2 stick butter
1- .7 oz package Italian salad mix (dry)
2 cans golden mushroom soup
1 - 8 oz. container/tub cream cheese with chives and onions
1 cup dry white wine (sometimes I substitute with 1/2 c. white wine & 1/2 c. chicken broth)
6-8 boneless, skinless chicken breasts

Place raw chicken breasts in crock pot (it's okay if they overlap). Next, in a saucepan, melt butter. Add dressing mix. Stir in soup and cream cheese and wine. Stir constantly until cream cheese is melted.  Pour mixture over chicken breasts. Cover and cook on Low setting for 4-6 hours. Serve on angel hair or fettuccine pasta.

Enjoy friends,
Marie

Buffalo Chicken Dip

It's Friday and we are "working for the weekend" around here! What are your plans? If there are males in your household, I'm betting it will be to watch some football. This buffalo chicken dip is a great dish to feed your hungry guys.. Serve it with some Frito or Tostito brands scoops and watch your fans "huddle up" and give you a rousing cheer for being the best!

Buffalo Chicken Dip

2 lbs chicken, cooked and shredded ( I use chicken breasts)

12 oz. hot sauce (this is way too much for my taste. Start adding small amounts until you get the amount of heat you and your family like)

2 (8oz) cream cheese

16 oz bottle Ranch salad dressing

8 oz bag of shredded sharp cheese

Melt together cream cheese and ranch dressing in saucepan on stove. Remove from heat and stir in hot sauce to taste and shredded chicken. Transfer to 9 x13 casserole and evenly sprinkle with shredded cheese. Cover with foil and bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes.

*Nan's notes: this makes a large amount, therefore, the recipe can be easily halved for a smaller number of "eaters."

Happy cooking!

Nan

Momaw's Chicken Noodle Casserole

Here's a recipe that was handed down to me by B's Momaw. I love Momaw so much and she's a wonderful cook. B and I love going to visit in Anderson, SC. Not only do we get to spend time making precious memories with his family but we have the opportunity to eat all of Momaw's delicious "goodies" she prepares for us. We usually begin with her pound cake for breakfast, chicken salad for lunch, and cheesecake cupcakes and rice krispie treats for dessert. And when B puts in his requests, she'll serve squash casserole, broccoli casserole, and sweet potato souffle` (He's just a little spoiled!). Everything is so wonderful that I eat all weekend and just run an extra lap or two the following week!

This is the recipe for Momaw's chicken noodle casserole. I can remember one of the first times I went to Thomaston to visit and Mrs. Kathy cooked this dish. I instantly fell in love (I had a double dose--I was falling for someone else, too!); it was so comforting and hearty. I got Momaw's permission to share her recipe. I hope you enjoy it as much as we have.

Chicken Noodle Casserole
Ann King, Anderson, SC

1 lb pkg wide egg noodles
2 cups chopped, cooked chicken breasts (about 3-4 boneless, skinless breasts)
1 - 8oz container sour cream
1 - can cream of mushroom soup
1 - can cream of chicken soup
6-8 slices white bread, cubed
2/3 stick butter

Preheat oven to 350 degrees.

Cook noodles according to package directions. (I like to reserve broth from chicken to cook noodles in--adds extra flavor.) Drain and set aside. In a large bowl, combine sour cream and soups. Add chicken and noodles and stir until well combined. Transfer to greased casserole dish ( I think I used a 2 1/2 qt. Corning Ware dish--could also use square casserole).

In a large skillet, melt butter. Turn heat up to medium-high and add bread cubes. Stir and cook until bread browns. Add to top of casserole. Bake for 25 minutes.

Enjoy!
Marie